Polyunsaturated Fatty Acids: Health Impacts
Mahyara Markievicz Mancio Kus-Yamashita *
Adolfo Lutz Institute, Brazil.
Jorge Mancini Filho
Faculty of Sciences Pharmaceutics, University of São Paulo, Brazil.
Brent Mcdonald
Nutritional Lipids, DSM, Canada.
Graziela Ravacci
Faculty of Medicine, University of São Paulo, Brazil.
Marcelo M. Rogero
Faculty of Public Health, University of São Paulo, Brazil.
Raul Dias Santos
Faculty of Medicine, University of São Paulo, Brazil.
Dan Waitzberg
Faculty of Medicine, University of São Paulo, Brazil.
María Soledad Reyes
University of Chile, Chile.
Shlomo Yehuda
Bar Ilan University, Israel.
Juergen Gierke
Human Nutrition, BASF, Germany.
Hector Cori
Department of Nutrition Science, Latin America at DSM Nutritional Products, Chile.
Tatiana Pires
Regulatory Affairs at Herbalife, Brazil.
Franco Maria Lajolo
Faculty of Sciences Pharmaceutics, University of São Paulo, Brazil.
*Author to whom correspondence should be addressed.
Abstract
In order to encourage discussions on "polyunsaturated fatty acids" and health, the Brazilian branch of the International Life Sciences Institute (ILSI) promoted the XII International Workshop Series on Foods with Functional Properties and/or Health Claims (28-29 November 2013) which consolidated knowledge, presented scientific advances, and promoted exchange of experiences on "Polyunsaturated Fatty Acids: Health Impacts". Various topics were addressed at this meeting including: nutritional needs and consumption issues; impact on chronic diseases: cardiovascular diseases and cancer; influence on gene expression; immunological system and inflammation; sources of these fatty acids; benefits during pregnancy and childhood; cost and benefit of supplementation; and regulations (legislation). In general terms, the event presented evidence of the benefit of polyunsaturated fatty acids on cardiovascular diseases, pregnancy, breastfeeding, and infant development, as well as possible influence on gene expression, contributing to their relationship with the immunological system and, therefore, inflammatory processes. The recommendations of consumption and/or supplementation with these fatty acids are specific to particular groups and still require further studies. With respect to regulations in terms of legislation, each country/authority recommends different content properties and/or health claims. The event generated prospects for research fields, development, and regulation of polyunsaturated fatty acids in the scientific community and industries.
Keywords: Polyunsaturated fatty acids, docosahexaenoic acid, arachidonic acid, eicosapentaenoic acid, benefits of health.